Have you ever thought about how to prepare sashimi at home? Or what type of fishes for sashimi better to use? Here are some tips that I would like to share with YOU!
Tips for sashimi:
– thick fillets are the best for sashimi (be aware of that when you buy it )
– buy only fresh fish (personally me I always smelling raw fish to be sure of freshness)
– freeze for 48 hours before eating to kill any possible parasites
– it is better to defrost naturally in a fridge, fast defrost will change the color of the fillet
– use a very sharp knife to cut
– be very smooth with the knife when cutting, do it in one motion
Sashimi for two:
400 grams of fish / per person (if you are a raw fish eater like me 🙂
Type of fishes I have used:
– salmon
– amber fish (seriola fish)
– sea bass.
Take the fish, divide the thickest part from the thinnest and slice them both as shown in the video. Salmon and amber fish are more tender, so the cuts can be thicker (approx.7-8 mm), with the sea bass you should cut thinner slices (3-4 mm), always at a 45-degree angle.
Serve sashimi on a plate accompanied by pickled ginger, soy sauce (add a drop of sesame oil if you like), and wasabi.
Eat right away.
Good appetite!
#sashimihowto #sashimiathome #rawfish #sashimirecipe
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Music I’ve used for this video:
Track: Doing Nothing — sakura Hz [Audio Library Release]
Music provided by Audio Library Plus
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